Parsley - Petroselinum hortense

An indispensable herb which appears in most every lineup of greenery, parsley is rarely eaten on its own as a vegetable, though we have had it deepfried. Probably a natve of the Mediterranean area, parsley may have been brought to North America by the Vikings, dropping seeds from their pockets not far from Massachusetts. Always a member of the fines herbes lineup, parsley these days is becoming a mere hunk of prettiness to be shoved aside from the main dish, uneaten, alas.

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	An iron parsley mill from Belgium marketed as "Persillette."